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3 Ingredient No Churn Chocolate Ice Cream

16-ounces heavy whipping cream

14-ounce sweetened condensed milk

1 cup chocolate fudge topping (I used Aldi's Berryhill Hot Fudge Topping)


In the bowl of a stand mixer, with the whisk attachment, whip the whipping cream until stiff peaks form, about three minutes. Pour in the condensed milk and chocolate fudge. Gently fold into whipped cream until well combined. Pour into a freezer safe container and store in the freezer until the chocolate ice cream firms, at least 4 hours or overnight. 


Source: Add A Pinch


Thanks for printing my recipe! 

~ Chelsea, Whatcha Makin’ Now?

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